Monthly Archives: October 2011

Palak Poori – green and yummy!


palak poori – ready to be savoured

It was Dusshera day and I had two things in mind when I entered the kitchen – I wanted to make something different, something festive. At the same time, it had to be equally palatable and appealing for baby A. After all it was a festival for her too and she deserved a break from her khichadi, dalia routine. After some thought, I decided on palak pooris – yummy, festive and healthy too. Loaded with goodness of spinach, with a dash of carom seeds and dried fenugreek leaves – these were enjoyed heartily by us and baby A. I have decided to make them more often and pack them for her daycare.

The leaning tower of pooris

Ingredients –
Palak/ Spinach leaves – 250 gms, washed and cleaned
Green chilies – 1 (increase if you want )
Adrak / ginger – half inch piece
Wheat flour – 4 cups
Salt – as per taste
Ajwain/ carom seeds – 1 tbsp
Haldi / turmeric powder – 1 tsp
Kasoori methi/ Dried fenugreek leaves – 1 tbsp , crushed
Oil – 2 tbsp to add to the flour, 2 cups for deep frying

Method –
1. Put spinach leaves, green chilies and ginger in a blender, add some water and blend together till they are all uniformly pureed.
2. Take flour in a wide bowl, add salt, ajwain, kasoori methi, haldi and 2 tbsp oil. Now, knead the dough using the palak puree. You should not require any water, but if the puree gets exhausted before the dough is formed, add in water too. You need a firm, pliable dough.
3. Heat oil in a wok/ kadhai.
4. Roll out pooris and deep fry them in hot oil.
5. Eat them with pickle/ ketchup or vegetable of choice (N made aaloo gobhi to go with these).